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Tuscan chicken skillet with crispy baguette
Jerome Robinson shares this comfort meal for you to make for dinner tonight.
SERVES
4
Ingredients
Tuscan Chicken Skillet
- 3 garlic cloves, minced)
- Olive oil, for cooking
- 4 chicken breasts
- Salt and black pepper, to season
- 1 teaspoon dried oregano
- 3 tablespoons butter
- 1 cup of cherry tomatoes. halved
- 3/4 cup 35 percent whipping cream
- 2 1/4 cups of baby spinach
- 1 cup sundried tomatoes
Baguette
- 1 baguette
- Olive oil
- 1 teaspoon chilli flakes
- Kosher salt, to season
Directions
Tuscan Chicken Skillet
- Heat up a large skillet on medium heat and add garlic and olive oil to the pan.
- Once the pan is hot, add your chicken breast that has been seasoned with salt, pepper and a bit of oregano. Cook for seven to eight minutes on both sides. Once the chicken is cooked remove it from the pan and set it aside.
Baguette
- Preheat your oven to 350° F.
- While your oven is heating up, take your baguette and slice medium size pieces on a bias. Place in the oven for seven minutes. Remove when finished.
Back to the Skillet
- In that same large skillet add your butter and garlic, salt, pepper, and oregano. Let it cook for about one minute. Add your cherry tomatoes.
- Once the tomatoes start to blister, add your cream, spinach, and sun-dried tomatoes and cook until it starts to thicken up. Continually stir.
- When your sauce is thick enough, turn it down to low heat and add your cooked chicken breast. Coat it with a sauce using your spoon. Taste your sauce to see if it needs more salt and pepper.
Serve
- In a small bowl, mix olive oil with chilli flakes and pour on top of your sliced bread. Sprinkle with a pinch of kosher salt (the bread will be used for dipping).
- Divide chicken and tomatoes among plates. Serve with baguette and olive oil mixture to dip. Enjoy!
